Heat 2 teaspoons olive oil in a large skillet over medium heat.

Add the shrimp to skillet. If you're using cooked shrimp, simply sauté them for 1-2 minutes just to warm them through. If starting with raw shrimp, sauté them until they turn opaque and are cooked through, which should take about 4 minutes. Set aside.

Heat additional 1 teaspoon olive oil to skillet over medium heat.

Add sea scallops and cook until opaque, about 4 minutes. Set aside.

Add 2 teaspoons olive oil to skillet over medium heat.

Add onion, garlic, red bell pepper, and carrot. Cook until vegetables begin to soften, about 3 minutes.

Add saffron rice seasoning and smoked paprika and cook for 30 seconds.

Add the rice and cook for 1 minute.

Add chicken cooking stock, capers, and peas. Bring to boil and reduce heat to a simmer for 20 minutes, until liquid is reduced and rice is tender.

Add artichoke hearts and tomato, cook for 2 minutes.

Add scallops and shrimp, cook until heated through, about 1 minute.

Serve with chopped parsley and lemon wedges.